Niu Da Li Root (Millettia speciosa) — Dried Food Herb for Soup & Herbal Wine

Niu Da Li Root (Millettia speciosa) is the dried root of a traditional food herb known in Traditional Chinese Medicine (TCM) as Niú Dà Lì (牛大力). Also called Beautiful Millettia Root, Niu Da Li has been prized for centuries as a gentle, qi-and-blood-nourishing herb used in soups, slow-simmered broths, and herbal wine infusions. Its nature is sweet and neutral, making it a mild yet strengthening herb traditionally associated with tonifying the Kidneys, supporting the Liver, and fortifying the sinews and bones.

Key Selling Points

• Traditional qi-and-blood nourishing food herb
• Dried Niu Da Li root from Guangxi
• Millettia speciosa
• Suitable for soup, congee, and herbal wine
• Naturally sun-dried, new-crop quality

Quality & Sensory

Each batch is naturally sun-dried to preserve its pale tan color, firm fibrous texture, and mild earthy aroma. When simmered, the root softens and releases a gentle, subtly sweet flavor with a smooth, rounded mouthfeel, adding depth to broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal wine infusion
• Congee and grain porridge
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Niu Da Li is decocted into soups, congee, and strengthening tonics to support daily nourishment and physical vitality. It is a common ingredient in southern Chinese soup packs, where it pairs with ingredients like Chinese yam, goji berry, and jujube. It is also traditionally infused in herbal wine for daily wellness rituals.

FAQ Q&A